Vegetable stew in a slow cooker for winter

1. Wash the zucchini, cut into cubes.
2. Peel the Bulgarian pepper from the seeds, rinse, and also cut into cubes.
3. Peel and chop the onion.
4. Wash the tomatoes and, if they are small, cut into halves, otherwise - divide into 4-6 parts.
5. We put the prepared vegetables in the bowl of a slow cooker, add salt, sugar, ground black pepper, and also pour vinegar and vegetable oil.
6. Select the "Stewing" mode and cook the future stew for 40 minutes.
7. The finished stew is laid out in sterile jars and rolled up with sterile lids.
8. We turn the jars upside down, wrap them with a blanket and leave them to cool completely. Then you can transfer the workpieces to a dark, cool place for further storage.

Cook with pleasure!